1 x 375g sheet ready-rolled puff pastry (we used Saxby's)
3 tbsp apricot jam
Leftover marzipan will keep for a long time, covered tightly in cling film, in a cool cupboard. Try grating a little into fruit cake mix before baking as normal for a rich almond flavour.
Make it different
Si mnel pin wheels Soak the fruit with the zest
and juice. Unroll the pastry onto a baking sheet. Roll out the marzipan and trim to the same size as the pastry. Brush pastry with jam, then rest the marzipan on top. Scatter with fruit and tightly roll up the long
edge, like a Swiss roll. Chill, then slice into 1cm thick pieces. Bake at 220C/fan 200C/gas 7 for 10 mins.
Mix the fruit, zest and juice in a bowl. Unroll
pastry onto a baking sheet. Mark a border
2cm from the edge with a knife, brush jam
over the inside section, then chill for 10 mins.
Heat oven to 220C/fan 200C/gas 7. Drain
the fruit, then stir in marzipan. Scatter the
fruit mix inside the border. Bake for 20 mins,
until pastry is golden. Cut into squares and serve.